The King Arthur Blog

How to fix broken buttercream — it can be saved!: Don’t throw it out.

Rossi Anastopoulo — 2025-06-23T10:00:00-0400

If you’ve only made simple American buttercreams before, attempting a Swiss or Italian buttercream — which are made by first beating egg whites or meringue powder until fluffy and voluminous, then beating in butter bit-by-bit — can feel daunting.

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I’m not gluten-free — but my favorite brownie mix is : For the fudgiest brownies, ditch the flour

Jessica Battilana — 2025-06-19T10:00:00-0400

There are a handful of things I bake once or twice a year, and then there are the recipes I make on repeat. My freezer is never without frozen balls of our Chocolate Chip Oatmeal Cookie dough, for example, and at least once a month (or more often, if I’m being honest) someone in our house makes a batch of brownies.

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Do you know this two-minute trick for better blueberry bakes?: One small step makes all the difference.

PJ Hamel — 2025-06-18T10:00:00-0400

With fresh blueberries reaching their peak, it's time to start baking them into muffins, pies, cakes, and more.

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14 egg-free recipes, from cakes to cookies and more: No eggs, no problem.

Tatiana Bautista — 2025-06-16T10:00:00-0400

Whether you’re adapting your recipes to use less eggs or don’t want to make another grocery store run, we have you covered. We’ve got plenty of egg-free recipes — including cheesecakes, cookies, and even Swiss buttercream (!) — that deliver all the flavor and texture you want without having to crack a single egg. (And for even more, check out our collection of vegan recipes.)

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Things bakers know: A smarter way to store your parchment: Save it to reuse again and again.

Molly Marzalek-Kelly — 2025-06-11T10:00:00-0400

The freezer is a sneakily useful baking tool. The secret to your favorite scone recipe? A rest in the freezer. The best way to ensure your pie crust doesn’t shrink? Chill the rolled-out dough in the freezer. The highest-rising biscuits you’ve ever made? I’m sure you see where I’m going here ... So yes, the freezer is a great place to chill dough, but it’s more versatile than you might think. For instance, did you know it’s also the best place to store your used parchment paper?

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The hottest cookies are made with cold butter: Why bakers are reaching for cold (not soft!) butter for their cookies

Kelly Vaughan — 2025-06-10T10:00:00-0400

If you’ve ever baked a batch of cookies, then you’re probably familiar with the usual first step of the process: bringing a stick or two of butter to room temperature. Because of its soft texture, room temperature butter is easier to cream with sugar until light and fluffy, a step that aerates the dough and contributes to the final texture of your cookies.

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Go nuts — and beyond — with frangipane : Almond is only the beginning.

Tatiana Bautista — 2025-06-09T10:00:00-0400

What can’t frangipane do?

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Is the viral croissant sourdough bread worth the hype? : Turns out adding a lot of butter to your bread is a great decision.

Rossi Anastopoulo — 2025-06-05T10:00:00-0400

“Where has this been all my life?” asks Amy Coyne of @amy.bakes.bread in an Instagram reel viewed by over 11 million people. She’s talking about her croissant sourdough bread, a loaf with a crispy, flaky crust and feathery crumb that suddenly appeared and took social media by storm.

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9 easy summer baking recipes, from cakes to cobblers: Everything you want to bake this summer.

Rossi Anastopoulo — 2025-06-04T08:00:00-0400

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The 15 best recipes to bake in June: Ice cream sandwiches, cobbler, burger buns, and more.

Laura Scaduto — 2025-06-03T10:00:00-0400

It’s finally summer, which means it’s time to reacquaint yourself with the simple pleasures of warm-weather baking. These include no-bake bars, fresh fruit cobblers, and recipes perfect for outdoor grilling. Whether you're hosting a cookout or relaxing on the porch, these June recipes will bring a touch of sweetness to your summer.

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How to dry pasta: Your guide to pasta perfection.

Tatiana Bautista — 2025-05-28T10:00:00-0400

As great as it would be to eat freshly made pasta for dinner every night, there's not always time to bust out the pasta machine or rolling pin when busy schedules get in the way. But if you dry your pasta, it’s money in the bank: homemade pasta for dinner, with little effort (and even less time).

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You can turn leftover heavy cream into crème fraîche — here’s how : One simple ingredient is all you need.

PJ Hamel — 2025-05-26T10:00:00-0400

You bought a pint of heavy cream because you needed 1/4 cup for that irresistible Giant Hostess Cupcake Cake, and now you’ve got a nearly full carton of cream idling in the fridge. You don’t want to waste it; throwing away perfectly good food is both hard on your grocery budget and bad for the planet. So what can you do (besides rustling up the most indulgent bowl of cornflakes ever)?

Make crème fraîche.

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A guide to the types of pasta shapes you can make by hand: No special equipment required!

Brian Levy — 2025-05-22T10:00:00-0400

There is a wide variety of fresh pastas you can make at home without any special equipment such as a pasta roller or extruder — or even a rolling pin! What follows is a guide to some of those pasta shapes, and the best dough to make them with.

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Help! Why did my cake fall flat?: If your birthday cakes are looking more like pancakes, we’re here to help.

Rossi Anastopoulo — 2025-05-22T10:00:00-0400

In every episode of our new podcast Things Bakers Know, we answer baking questions from our listeners. In our recent episode all about birthday cake, one caller asked a very important question: Why did my cake fall flat as a pancake when I took it out of the oven? Below is an edited excerpt from hosts David Tamarkin and Jessica Battilana.

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Brownie breakdown: What's the best brownie recipe for you? : Fudgy, cakey, chewy …

Rossi Anastopoulo — 2025-05-21T10:00:00-0400

Like the perfect pair of jeans, it can be hard to find the best brownie recipe for you. But brownies pose a particularly unique problem: All brownie recipes kind of look the same at first glance. So how do you know what a brownie’s flavor and texture will be like?

To choose the right brownie recipe for you, first you need to understand its ingredients and how they work.

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The secret star of our bread baking videos: Hint: It’s not the bread!

Rossi Anastopoulo — 2025-05-19T10:00:00-0400

Over on our YouTube channel and in our On Demand bread classes (like this Intermediate Sourdough class), Martin Philip makes some of the most beautiful breads you’ll see on the internet, from open-crumbed baguettes to

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15 of our best biscuit recipes for fluffy, flaky, buttery bakes: From classic buttermilk biscuits to innovative flavor spins, we have a biscuit for everyone.

Kye Ameden — 2025-05-14T08:00:00-0400

At King Arthur, we're currently obsessed with biscuits.

The post 15 of our best biscuit recipes for fluffy, flaky, buttery bakes: From classic buttermilk biscuits to innovative flavor spins, we have a biscuit for everyone. appeared first on the King Arthur Blog.

Things Bakers Know: The Podcast!: King Arthur Baking takes to the airwaves.

Jessica Battilana — 2025-05-12T10:00:00-0400

My son recently told me that he didn’t consider my work to be “a real job” because often he hears me talking about cupcakes and crusty bread during my “meetings.”

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Focaccia is the ultimate blank canvas: Here's what bakers are doing with it: Focaccia can be anything you want it to be.

Rossi Anastopoulo — 2025-05-08T10:00:00-0400

It started with the garden focaccias — pretty, pastoral scenes made of vegetables meant to emulate a sun or a flower or even a starry night.

I thought the trend would fade, but turns out it was merely the warning shot in a coming campaign, and proved what many bakers now know to be true: Focaccia is a blank canvas on which to project just about anything.

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What’s the best chocolate for chocolate chip cookies? : Chopped or chunks? Bittersweet or semisweet? How do I decide?!

Rossi Anastopoulo — 2025-05-06T10:00:00-0400

In every episode of our new podcast Things Bakers Know, we answer baking questions from our listeners. In our recent episode all about chocolate chip cookies, one caller asked a very important question: What’s the best chocolate for chocolate chip cookies? Below is an edited excerpt from hosts David Tamarkin and Jessica Battilana.

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